Zucchini Tomato Egg Bake by GastriKate
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 large eggs1/2 cup fresh basil 4 cloves garlic 1 small onion, diced 5 cups diced zucchini 1# tomatoes (3 medium or 30 cherry)1 cup dry white beans1 tbsp extra virgin olive oil 1 cup shredded cheddar cheese
Soak beans overnight or soften in boiling water.
Lightly grease a 9x13 pan.
Preheat oven to 400°F.
Heat oil in saucepan.
Saute onions, garlic and zucchini until soft.
Add seasonings to taste [salt, pepper, thyme, oregano, red pepper flakes]
Add beans and heat through.
Transfer to baking dish.
Place tomato slices or halves decoratively in top.
Whip together eggs, basil, and cheese.
Pour over vegetables.
Bake 30 minutes.
Serving Size: Makes 8 large servings.
Lightly grease a 9x13 pan.
Preheat oven to 400°F.
Heat oil in saucepan.
Saute onions, garlic and zucchini until soft.
Add seasonings to taste [salt, pepper, thyme, oregano, red pepper flakes]
Add beans and heat through.
Transfer to baking dish.
Place tomato slices or halves decoratively in top.
Whip together eggs, basil, and cheese.
Pour over vegetables.
Bake 30 minutes.
Serving Size: Makes 8 large servings.
Nutritional Info Amount Per Serving
- Calories: 216.1
- Total Fat: 11.6 g
- Cholesterol: 200.9 mg
- Sodium: 168.5 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.9 g
- Protein: 13.6 g
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